Vanilla Sherbet

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 15mins
SERVES: 3
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the vanilla bean lengthwise and scrape out the seeds.
  • Place both the seeds and the pod in a saucepan along with the sugar, salt, water, milk, lemon juice and zest. Add only as much juice and zest as how lemon-y you want it to taste. I use the juice of 1.5 lemons and zest of one.
  • Heat the mixture until the sugar dissolves and it just begins to boil, about 7 minutes.
  • Add the 3 teaspoons of vodka and chill the mixture in the freezer until it just starts to freeze.
  • Beat the cream to soft peaks. While beating, slowly drizzle in all of the milk syrup mixture.
  • Churn in an ice cream maker until done, 35 minutes. Freeze overnight in the canister with plastic wrap pressed directly on the surface of the sherbet.
  • Enjoy.
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